Miso glazed eggplant {soy-free, gluten-free, wheat-free}

Directions

1. Preheat oven to 180 levels C.
2. Add miso, mirin, coconut sugar, water and sesame oil to a puny bowl and plug unless mixed. Consistency needs to be more delight in a paste than runny.
3. Lay eggplant slices pores and skin side down on a baking tray. Spoon paste over the flesh of the eggplant, reserving around 1/4 of the contents.
4. Self-discipline in oven for around 12 minutes, earlier than reglazing with the final glaze. Return to oven for a extra 12 minutes.
5. Whereas eggplant is cooking, add rice wine vinegar, coconut sugar, water and salt proper into a puny bowl and plug unless mixed. Add cucumber and onion and hold certain coated well. Let stand unless serving.
6. Spoon rice into bowls and lay a pair of eggplant slices flesh side up on top. Then, pour over cucumber and red onion ‘dilemma’ and sprinkle with sesame seeds.